A super simple and delicious rice infused with cumin and chili powder, made easy in a pressure cooker. Great with tacos, fajitas, burritos, enchiladas, and more!
Add all of the ingredients into the insert of a pressure cooker.*
Lock the lid in place. For brown rice, set for 22 minutes on high pressure. For white rice, set for 5 minutes on high pressure.
Allow to release pressure naturally.
Remove the lid, stir, and serve.
Refrigerate any leftovers for 3-4 days.
Notes
* If you don’t have an Instant Pot or electric pressure cooker, add all of the ingredients to a saucepan with a tight-fitting lid. Except, you’ll need to use the amount of water listed on the package, normally 2 cups of water for 1 cup of rice. Cook the rice according to package directions, typically 20 minutes for white rice and 40-45 minutes for brown rice.